Chicory with orange and blue cheese salad

This is loosely based on a dish from one of my favourite restaurants; The Plough at Bolnhurst in the UK. Chicory is bang in season and at its best now. I'm not one for lots of salads but I like this dish for its simplicity and the flavours work together really well. At this time of year its always nice to have something with some colour to brighten up an otherwise dull winter day.

Serves 2

2 heads of chicory

100g blue cheese crumbled; my preference would be Shropshire blue, but you can also use stilton

1 medium red onion thinly sliced

2 oranges segmented

Dressing

20ml olive oil

10ml sherry vinegar

10ml orange juice (I tend to squeeze juice from what is left of the segmented oranges)

5ml English mustard

Salt and pepper to taste

Combine the dressing ingredients into a jar and shake till combined

Scatter the chicory leaves onto a plate, along with the onion, cheese and orange, mix well and then drizzle with the dressing.